My mom’s chicken pot pies were one of my favorite dinners before my gluten-free-life. In college, she would send me back to school with personal size pot pies to keep in my freezer. They quickly became one of friends favorites too! It is probably the only recipe she hasn’t converted to be gluten-free. As a result, it has been a long time since I’ve enjoyed this meal….until now!

I did a little research on chicken pot pie recipes to better understand how to make one from scratch. My main goal was to make sure it turned out as delicious as my mom’s. From my research I learned a Bechamel sauce would be a key player in the perfect consistency. It’s a white sauce made from butter, flour, and milk or cream. It is common in meals that have a thick, creamy consistency. I am so proud of how this recipe turned out. I didn’t just like this dinner; I loved it! I felt like I could have sat at the table all night eating. I was also used just one pot for this whole meal — my beloved Le Creuset Dutch oven.

You can put this dinner together in about an hour if you use a rotisserie chicken. It also works if you have already roasted a chicken yourself. Lucky for me, I made my first roast chicken a few days before attempting this pot pie.

Tips:

• Use rotisserie chicken to save time
• Make it a one pot meal by using an oven-safe dutch oven (shop affiliate link: Le Creuset Dutch Oven)

Substitutes:

• Swap out the veggies listed in the recipe for mixed frozen veggies
• Add diced zucchini. Note: Excess water from large zucchini may change the consistency of the filling, so opt for smaller zucchini if possible.
• In a pinch, I have swapped out heavy cream for light cream or whole milk
• Swap the Bisquick biscuit topping for a gluten-free puff pastry like Sweet Loren’s